PUMPKINS ROLLS FOR FALL...........

FREEZING AND BAKING PUMPKIN ROLLS....

YESTERDAY WAS RAINY AND COLD OUTSIDE BUT A GREAT DAY FOR BAKING "PUMPKIN ROLLS".... I HAD ONE LARGE CAN OF PUMPKIN AND IT MADE 5 LARGE ROLLS.............. *******RECIPE TO FOLLOW ......
THE FIRST THING I DID WAS PUT ALL THE DRY INGREDIENTS IN A BOWL AND MIXED THOROUGHLY ....
I MADE SURE I HAD THE SIZE COOKIE TRAY THEY ASKED FOR IN THE RECIPE...THEN PULLED OUT MY WAX PAPER AND MADE SURE I HAD SOME LEFT OVER THE ENDS TO BE ABLE TO LIFT OUT...YOU COULD SPRAY THE PAPER WITH BAKING SPRAY OR...IF YOU ARE OUT OF IT LIKE I WAS....YOU GREASE THE WHOLE PAPER MAKING SURE THE SIDES AND CORNERS ARE DONE WELL...AND THEN SPRINKLE FLOUR GENEROUSLY ALL AROUND AND SHAKE OFF EXCESS IN SINK...
NEXT ADD THE WET INGREDIENTS AND FLUFF WELL.......... ***iF YOUR GRANDDAUGHTER COMES IN NEXT TO YOU AT THIS TIME MAKE SURE YOU HAVE THE FLOUR LID ON OR ELSE YOU AND HER WILL HAVE A LAUGHING TIME CLEANING THAT UP...
THEN COMBINE THE TWO.....AND USE A SPATULA TO SPREAD UNTO YOUR BAKING SHEET.......MAKING SURE YOU GET IT AS EVEN AS YOU CAN **I GIVE A LITTLE ROOM ON THE SIDES ...THIS MAKES IT EASY TO LIFT OUT......

I BAKE ACCORDING TO RECIPE BUT NOTICED THAT THEY SAID IF YOU HAVE "DARK COOKIE SHEETS" WHICH I DO THEN BAKE ON LESS TIME. 11 MINS...

I THEN TAKE IT OUT OF THE OVEN...WAIT A FEW SECONDS TO COOL DOWN AND LIFT OUT AND FLIP THE WHOLE "CAKE" ONTO A COVERED POWERED SUGAR TEA TOWEL............
THEY SAY IN THE RECIPE TO QUICKLY REMOVE THE PAPER........BUT I SOMETIMES LEAVE IT WHEN MAKING SO MANY AND IT STILL WORKS. ...BUT YOU "CAN" BEGIN LIFTING OFF THE WAX PAPER..IT PULLS RIGHT OFF.................
NEXT ( THIS IS ONE OF MY FAVORITE PARTS) AND I DONT KNOW WHY???........ROLL THE TEA TOWEL POWERED SUGAR; AND CAKE UP IN A LONG ROLL..... LET IT SIT FOR TIME STATED.........***WHEN I MAKE SEVERAL I MAY LEAVE SEVERAL READY ON THE TABLE ALL DAY...........
AS THEY ARE SITTING I MAKE THE ICING........ AND THEN THEY ARE READY TO UNROLL ; ICE THE LITTLE CAKE........AND TAKE THE "CAKE ONLY" AND ROLL UP AGAIN.........( I CUT OFF ANY TOUGH ENDS IF THEY HAVE THEM).....I THEN CUT THEM IN HALF ***THEY ARE SO BIG*** AND WRAP THEM.......


HERE THEY ARE SITTING AND WAITING TO BE FINISHED................ YOU MAY SERVE THEM RIGHT AWAY.....SPRINKLED WITH POWERED SUGAR .......OR I TAKE THEM WRAP WELL WITH PLASTIC WRAP AND THEN PLACE THEM IN A FREEZER BAG FOR LATER USE...........WHEN GIVING AS A "GIFT" I MAY INCLUDE A SMALL PLASTIC CUP ( FIND AT GFS) FILLED WITH EXTRA ICING OR JUST TIE A PRETTY RIBBON AROUND THE ROLL ITSELF............GREAT FOR THANKSGIVING...........

LIBBYS PUMPKIN CAKE ROLL

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.